Recipe for cooking deluxe machaca chimichangas (chimichangas de machaca especial)
Recipes from Mexico :: Mexican Main Dishes Meat
4 flour tortillas, 12-in. diameter
1 recipe Machaca
2 c. mild Cheddar cheese, grated
1 c. green chile, peeled, seeded, and minced
1/4 c. pickled jalapeño chiles, seeded and minced
1 recipe Basic New Mexico Chile Sauce
1 c. sour cream
Shredded lettuce and chopped tomato
Heat canola (or other vegetable) oil in a deep fryer to 350 degrees fahrenheit. Soften the tortillas. Place approximately 2 to 2 1/2 (two and a half) c. of the Machaca on each tortilla; then top each with 3 c. cheese (reserve the remaining c. of cheese for the final topping), 3 c. green chile, 1 Tbsp. pickled jalapeño, and roll it up.
Meanwhile, bring the chile sauce to a simmer. Fry the burritos one at a time until they are a crispy golden brown. Quickly drain the chimichangas and place them on individual serving plates. Cover the chimichangas with the chile sauce, sprinkle and distribute with the remaining cheese, and then top each chimichanga with 3 c. of sour cream. Garnish the plates with the lettuce and tomato and serve immediately.
